Happy 4th of July! I’m currently camping, but I scheduled this post in advance so you can enjoy a quick, crowd-pleasing pasta salad today. This Classic Italian Pasta Salad is easy to make and perfect for barbecues, potlucks, or any summer gathering.
If you need something fast to bring to tonight’s fireworks or a last-minute summer party, this salad fits the bill. The Italian dressing complements the pasta, pepperoni, Colby Jack cheese, and olives—simple ingredients that combine into a flavorful dish.
Tip of the day: Slice olives with an egg slicer to save time—you can cut several at once. The same trick works great for strawberries.
Classic Italian Pasta Salad
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Ingredients
- 1 lb Ditalini Pasta
- 6 oz package pepperoni slices (about 90 in the package)
- 1 lb Colby Jack cheese block
- 6 oz can whole medium pitted olives
- 16 oz bottle Kraft Tuscan House Italian Dressing* (or other favorite Italian dressing)
- ¼ cup grated parmesan cheese
Instructions
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Boil the ditalini according to package directions. Drain and rinse under cold water to cool the pasta and stop the cooking process.
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While the pasta cooks, cut the pepperoni into quarters and separate the pieces so they distribute evenly through the salad.
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Slice the Colby Jack into thin strips, then cut into squares or cubes—use thicker cubes if you prefer chunkier cheese pieces.
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Slice the pitted olives with an egg slicer or a sharp knife for quick, even pieces.
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Combine the cooled pasta, pepperoni, cheese, and olives in a large bowl. Pour the Italian dressing over the mixture, sprinkle with grated Parmesan, and toss until everything is evenly coated. Serve immediately or chill until ready to serve. Keep leftovers refrigerated.
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If making ahead, add a bit of extra dressing just before serving to refresh the flavors, as the pasta will absorb dressing over time.
Notes
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